Homestead Series How To Can Cherry Pie Filling

It is cherry season!! My favorite way to buy cherries for canning is prepitted in 5 kg buckets. Its cheaper and saves a lot of time.

Sorry the recipe wont fit well in the sidebar. The first amount listed is for 1 quart jar, the second is for the 7 jar batch.
I have included the link to the website with the recipe.

CHERRY PIE FILLING


Quantities of Ingredients Needed For

1 Quart 7 Quarts

Fresh or thawed sour cherries 3-1/3 cups 6 quarts

Granulated sugar 1 cup 7 cups

Clear Jel 1/4 cup + 1 tbsp 1-3/4 cups

Cold water 1-1/3 cups 9-1/3 cups

Bottled lemon juice 1 tbsp + 1tsp 1/2 cup

Cinnamon (optional) 1/8 tsp 1 tsp

Almond extract (optional) 1/4 tsp 2 tsp

Red food coloring (optional) 6 drops 1/4 tsp


QUALITY: Select fresh, very ripe, and firm cherries.
Unsweetened frozen cherries may be used. If sugar has
been added, rinse it off while the fruit is still frozen.

YIELD: 1 quart or 7 quarts

PROCEDURE: Rinse and pit fresh cherries, and hold in
cold water. To prevent stem end browning, use ascorbic
acid solution (see ascorbic acid). For fresh fruit, place
6 cups at a time in 1 gallon boiling water. Boil each
batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel in a large saucepan and add water.
If desired, add cinnamon, almond extract, and food
coloring. Stir mixture and cook over medium high heat
until mixture thickens and begins to bubble. Add lemon
juice and boil 1 minute, stirring constantly. Fold in
drained cherries immediately and fill jars with mixture
without delay, leaving 1 inch headspace. Adjust lids and
process immediately.

Recommended process time for CHERRY PIE FILLING
in a boiling-water canner



Process Time at Altitudes of

Style Jar 0- 1,001- 3,001- Above

of Pack Size 1,000 ft 3,000 ft 6,000 ft 6000 ft

Hot Pints 30 min 35 40 45

or Quarts